Cut chicken thighs into chunks.

Blend salt, chili powder, crushed coriander seed, gingerroot, garlic, Greek yogurt, fenugreek seeds, and lime juice to create the marinade.

Coat the chicken with the marinade and refrigerate for at least 30 minutes.

Heat mustard oil in a pan.

Add cassia, cardamom, bay leaves, cloves, and cumin seeds to the hot oil.

Sauté the spices until fragrant.

Add finely diced onion to the pan.

Cook onion gently until golden brown (approximately 20 minutes).

Add salt to taste.

Add turmeric, minced ginger, and minced garlic to the pan.

Pound cumin and coriander seeds.

Stir the pounded seeds and chili powder into the pan.

Add a splash of water to prevent spices from burning.

Puree fresh tomatoes using a blender.

Blend cashew nuts into a powder.

Stir the cashew nut powder into the tomato puree to form a paste.

Add the nut and tomato paste to the sauce in the pan.

Add a little water to the sauce and simmer for 10 minutes, adding more water as needed to achieve desired consistency.

Preheat oven to 180°C (350°F).

Place the marinated chicken onto an oven tray and pour the oil over the chicken.

Cook in the oven for 15-25 minutes, until the chicken is slightly charred around the edges.

Add the cooked chicken to the sauce.

Stir to combine the chicken and sauce.

Simmer for 5-10 minutes.

Add dried fenugreek leaves to the sauce.

Pour in double cream and stir.

Remove the pan from the heat.

Garnish with fresh coriander leaves before serving.